Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle

Methodology for measuring surface and subsurface metmyoglobin-reducing activity (MRA) of beef longissimus lumborum, semimembranosus, and psoas major was evaluated by submerging samples from the upper one half of 2.54 cm thick steaks in 0.3% NO 2 - , vacuum packaging, and incubating at 30 °C for 2 h...

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Bibliographic Details
Published in:Meat science 2008-06, Vol.79 (2), p.244-251
Main Authors: Mancini, R.A., Seyfert, M., Hunt, M.C.
Format: Article
Language:English
Subjects:
Beef
beef quality
Biological and medical sciences
carbon dioxide
color
color stability
Colour
Food industries
food packaging
food surfaces
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
Initial metmyoglobin formation
longissimus dorsi
Meat and meat product industries
Metmyoglobin-reducing activity
Modified-atmosphere packaging
myoglobin
nitrogen
oxidation
oxidative stability
oxygen
Sampling location
steaks
vacuum packaging
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Summary:Methodology for measuring surface and subsurface metmyoglobin-reducing activity (MRA) of beef longissimus lumborum, semimembranosus, and psoas major was evaluated by submerging samples from the upper one half of 2.54 cm thick steaks in 0.3% NO 2 - , vacuum packaging, and incubating at 30 °C for 2 h to promote pigment reduction. Initial metmyoglobin formation (IMF) and post-reduction metmyoglobin (PRM) were measured and used to calculate relative and absolute MRA values. The subsurface of all muscles maintained more ( P < 0.05) reducing capacity after 6 d of display than the surface. Subsurface MRA was not significantly ( P > 0.05) correlated with surface colour stability whereas IMF was most correlated with colour stability (| r| > 0.77; P < 0.05). Longissimus steaks packaged in 20% O 2 had more ( P < 0.05) surface MRA than steaks packaged in 80% O 2 although measurement of MRA for steaks packaged in high-oxygen with this methodology is questioned. Determination of IMF is a better indicator of MRA for steaks exposed to atmospheric O 2 than more traditional measurements based on the amount of pigment reduced over time.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2007.09.008